1 lb. ground pork (if unavailable, use mild country-style sausage, casings removed)
3 tbsp. fennel seed
1/4 tsp. crushed red pepper (optional)
1 1/4 tsp. white pepper
8 hard-boiled eggs, shells removed and chilled
3 beaten eggs
Horseradish Mustard Sauce (recipe below)
1/4 tsp. cayenne (optional)
2 tsp. salt
3 tbsp. fresh sage, chopped
2 c. bread crumbs
4 c. peanut/vegetable oil

Mix together the ground pork, fennel seed, cayenne, red pepper, sage, salt and pepper. Divide into 8 equal balls. Form a small patty in your hand with the first ball. Place a hard-boiled egg in the center of the patty and mold the patty to form a thin layer around the entire egg. Repeat for the remaining eggs. Chill for a minimum of 20 minutes. Put the 3 beaten eggs in a bowl and the breadcrumbs in a separate bowl. Dip each chilled, sausage-coated egg into the breadcrumbs; coat thoroughly. Next, dip it into the eggs, then back into the breadcrumbs again. Repeat for the remaining eggs. Chill for a minimum of 15 minutes. Preheat oven to 375°F. Heat oil in a large stockpot (cast-iron works well) for deep-frying (350°F). Fry the eggs 2 at a time until golden brown, 3 to 5 minutes maximum. Do not overheat the oil during this process. Drain the eggs on a paper towel. Transfer all fried eggs to a baking pan.

Bake, uncovered, at 375°F for 12 minutes. Remove and serve immediately with Horseradish Sauce (recipe below).

Horseradish Sauce:

1/2 c. mayonnaise
1/4 c. fresh horseradish or prepared
1/4 c. stone ground style mustard
1/2 tsp. white pepper

Mix thoroughly and serve with finished eggs.